Internet Recipe
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Corn Enchilada A recipe I found in a old cookbook from El Paso |
1 onion, chopped 2 tablespoons butter Fresh corn, cut from 4 ears or 1 package plain frozen corn 1/2 teaspoon whole cumin seed 1/4 cup water 1/2 cup sour cream 1 1/2 cups grated Monterey jack Cheese 1 (4-ounce) can chopped green chilies 8 corn tortillas oil 2 (10-ounce) cans enchilada sauce |
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Sauté onion in butter until limp. Add corn, cumin seed and water. Cover and simmer until all the liquid is gone, (about 5 minutes). Keep heat on low and stir in sour cream, Monterey Jack cheese and green chilies. Set aside. Pour one can of the enchilada sauce in the bottom of baking dish. Fry tortillas in oil a few seconds to soften, drain and spoon corn mixture in tortilla and roll up. Place rolled tortilla on sauce in baking dish, open side down. Continue until all tortillas are rolled and placed in baking dish. Pour the remaining can of enchilada sauce over rolled tortillas and sprinkle with the remaining cheese. Bake in 375 degree oven, covered with aluminum foil for 15 minutes, remove covering and bake 15 minutes more. This dish can be prepared ahead and heated when ready to serve. Serves 4 to 6. |